Dessert

Fresh Strawberry Bread: No Mixer Needed Recipe

ByHugo Harnd February 14, 2026February 14, 2026

Introduction

Fresh Strawberry Bread is a delightful, moist loaf bursting with juicy strawberries and topped with a sweet glaze. This easy recipe requires no mixer and is perfect for a cozy breakfast or an afternoon treat.

A slice of yellow cake with visible bits of red strawberries mixed inside sits on a white scalloped plate, surrounded by layers of light pink strawberry glaze covering the sides. Two halves of fresh red strawberries with green tops rest behind the cake slice on the plate. A silver fork sits next to the cake on the right side of the plate. The scene is set on a white marbled surface, with a turquoise cloth featuring a white flower pattern near the plate, and a white container with whole strawberries partially visible in the top left corner. In the top right corner, a wooden board holds more slices of the same cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 large egg
1 1/2 cups chopped strawberries
1/4 teaspoon granulated sugar
1 tablespoon all-purpose flour
1 cup confectioner’s sugar
3 tablespoons crushed strawberries
1 teaspoon milk

Instructions

Step 1: Heat oven to 350 degrees. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper, leaving extra paper hanging over the sides for easy removal.
Step 2: In a medium bowl, whisk together the flour, granulated sugar, salt, and baking powder. Add the milk, vegetable oil, vanilla extract, and egg. Stir gently until just combined—do not overmix.
Step 3: In a small bowl, toss the chopped strawberries with 1/4 teaspoon sugar and 1 tablespoon flour. Fold the strawberries into the batter, then pour the mixture into the prepared loaf pan.
Step 4: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 30 minutes before removing it to a serving platter to cool completely.
Step 5: For the glaze, mix the confectioner’s sugar, crushed strawberries, and milk in a small bowl until smooth. Drizzle over the cooled bread. Slice and enjoy!

Tips & Variations

Use fresh, ripe strawberries for the best flavor; frozen strawberries may add too much moisture.
To add texture, stir in a handful of chopped nuts like walnuts or pecans with the strawberries.
For a citrus twist, add a teaspoon of lemon zest to the batter.

Storage

Store leftover strawberry bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds before serving, if desired.

How to Serve

A loaf cake with a light golden-brown base and soft, moist texture is shown sliced into three thick pieces. The cake has visible pieces of red fruit inside, likely strawberries, adding bright red spots throughout the crumb. The top layer is a glossy pink glaze with bits of fruit mixed in, spread evenly over the surface, giving a shiny and slightly textured look. The slices rest on white parchment paper placed on a light wooden serving board. Nearby, a silver spoon with some pink glaze and fruit rests on the board, with some glaze spilled onto the white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this bread?

While you can use frozen strawberries, they tend to release more moisture and may make the bread soggy. If using frozen, thaw and drain excess liquid before folding them into the batter.

How do I know when the bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Baking times may vary slightly due to oven differences.